Coffee Appreciation

Looks like I was wrong about measures. JH suggests 75g per litres of water and using scales thoughout to measure volumes.

1. Put the coffee in cafetiere, pour water on quickly and try to get all coffee wet.
   
2. Leave for 4 mins. A crust will form on top.
   
3. After 4 mins stir the crust and the ground coffee will fall to the bottom. Spoon out any foam and/or floating grounds from the top.
   
4. Wait 5 mins. Any grounds or fine particles will drop to the bottom.
   
5. Put the mesh plunger at the top but do not press down. Plunging causes turbulence which agitates the grounds that have already settled.
   
6. Pour the coffee slowly though the mesh plunger.
   
   

I'd generally used a cafetiere with the same kind of timings I'd used for an aeropress (high volume of coffee with 30 sec wetting, 30 secs steeping, 30 secs plunging) and was skeptical about this but it made a good clean cup that was more like a v60 than I expected. Will be using it again.

@harpoonist